Winter in the Garden: Sowing Legumes, Essential Oil Distilling & Gnocchi

Winter in the Garden: Sowing Legumes, Essential Oil Distilling & Gnocchi YouTube Episode 3 Mon, 10 Feb 2025 22:07:55 GMT https://carmeninthegarden.substack.com/p/winter-in-the-garden-sowing-legumes In this week’s YouTube Episode :

While planting, I discuss the benefits of growing legumes in your garden

Harvesting and distilling rosemary to create homemade candles

Sweet Potato Gnocchi with Spicy Sausage & Kale (recipe below)

Herby Little Gem Caesar Salad (recipe below)

You can shop everything seen in this episode from my pea trellises to essential oil distiller here .

The Recipes Sweet Potato Gnocchi with Spicy Sausage and Kale Ingredients: For the Gnocchi:

2 medium sweet potatoes (about 1 lb)

1 1/2 cups all-purpose flour (plus more for dusting)

1/2 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1 egg, lightly beaten

For the Sauce:

2 tablespoons olive oil

1 lb spicy Italian sausage (or mild sausage with red pepper flakes to taste)

3 cloves garlic, minced

1 bunch kale, stems removed, chopped

1/2 cup chicken broth (or vegetable broth)

1/4 cup heavy cream (optional, for extra richness)

Salt and pepper, to taste

Freshly grated Parmesan cheese, for serving

Instructions: Make the Gnocchi:

Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly.

Mash the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, peel off the skins and mash the flesh until smooth. Measure out about 1 1/2 cups of mashed sweet potato.

Prepare the Dough: In a bowl, combine the mashed sweet potato with the flour, salt, and nutmeg. Make a well in the center and add the beaten egg. Mix everything together until a dough forms. If the dough is too sticky, add a little more flour, but be careful not to overwork it.

Shape the Gnocchi: Divide the dough into 4 pieces. Roll each piece into a long log about 1/2 inch thick. Cut the logs into 1-inch pieces. You can roll each piece over a fork or board to create the traditional ridges, but that’s optional.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and add to the sauce.

Prepare the Sauce:

Cook the Sausage: Heat the olive oil in a large skillet over medium heat. Add the spicy sausage and break it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.

Add Garlic and Kale: Add the minced garlic to the skillet and cook for another minute until fragrant. Add the chopped kale, stirring until it wilts, about 3-4 minutes.

Deglaze and Simmer: Add the chicken broth to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream (if using) and let the sauce simmer for another 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.

Combine and Serve:

Add the cooked gnocchi to the skillet with the sausage and kale. Toss gently to combine and coat the gnocchi in the sauce. Let it cook for 1-2 more minutes so everything is well mixed and heated through.

Serve the gnocchi in bowls, topped with freshly grated Parmesan cheese.

Herby Caesar-style Salad with Little Gems Ingredients: For the Salad:

4 cups Little Gem lettuce

1 cup fresh parsley, finely chopped

1/2 cup fresh chives, cut in to matchsticks

1/4 cup fresh dill, fronds picked

1 cup crispy chickpeas (how to make below)

For the Herby Caesar Dressing:

1/4 cup Greek yogurt

1 tablespoon Dijon mustard

4 teaspoons lemon juice (for brightness)

2 teaspoons anchovy paste, or minced anchovies

1 garlic clove, grated

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

Instructions: In a small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, anchovy paste, and grated garlic. Slowly drizzle in the olive oil while whisking to emulsify and create a smooth dressing. Season with salt and freshly ground pepper to taste. Adjust acidity with a little extra lemon juice if needed.

In a large bowl, combine the Little Gem lettuce, chopped parsley, chives, and dill. Toss gently to combine.

Drizzle the herby Caesar dressing over the salad, tossing gently to coat everything evenly. Add more dressing if you prefer. Top the salad with crispy chickpeas.

How to Make Crispy Chickpeas Ingredients: 1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

Instructions: Preheat your oven to 400°F (200°C).

Drain and rinse the chickpeas well. Spread them out on a clean kitchen towel or paper towels and pat them dry. The drier the chickpeas, the crispier they will get. If you want super crispy chickpeas, gently remove the outer skins from the chickpeas (this is optional but can help with extra crispiness).

In a bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they’re evenly coated.

Spread the seasoned chickpeas out in a single layer on a baking sheet. Bake for 25-30 minutes, tossing halfway through to ensure they cook evenly. Keep an eye on them during the last few minutes so they don’t burn.

Once the chickpeas are golden brown and crispy, remove them from the oven and let them cool completely. They will crisp up even more as they cool.

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